Skip to content

Double Chocolate Sheet Cake with Cherries

Prep

15 min

Bake

20 mins

Serves

10+

Difficulty

Medium

About

This rich chocolate sheet cake, with an indulgent chocolate mascarpone frosting, is for all chocolate lovers out there! Topped with luscious cherries, it makes an absolutely stunning centrepiece that you'll want to make on repeat.

made using

Light Brown Soft

View product 
Share this recipe
Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 180C.⠀

Step 2

Mix the sugar, eggs and softened butter until pale and fluffy, this will take 3-4min.⠀

Step 3

Sift the flour and cocoa powder into the same bowl. Add the milk, salt and baking powder and mix until combined. ⠀

Step 4

Get your baking tin ready (35x25cm) line it with parchment paper. Pour the cake mixture in and bake for approximately 20-22min at 180C. ⠀

Step 5

When the cake is baked, transfer the warm cake with the parchment paper to a cooling rack. Let it cool completely at room temperature before adding the mascarpone frosting in order to prevent it from melting.

Step 6

Once the cake is fully cooled, you can start making the frosting. Add the cold mascarpone in a large bowl and sift in the icing sugar and cocoa powder. Mix for 2-3 minutes.

Step 7

Pour in the cold double cream, and mix until stiff peaks form, but making sure not to overmix.

Step 8

Spread over the room temperature cake and serve with pitted cherries on top. This cake works best served at room temperature. If you refrigerate it, take it out 10-15 minutes before serving.

Ingredients – 8 items

Serving

1

For the cake

Eggs

Eggs

Room temperature

2
Flour

All purpose flour

250 g
Milk

Milk

Room temperature

300 ml
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar

150 g
Butter

Butter

Room temperature

100 g
Cocoa-powder

Cocoa powder

45 g
Baking-powder

Baking powder

2 tsp
Salt-table

Pinch of salt

1

For the chocolate mascarpone frosting

Mascarpone

250 g
Cream

Double cream

250 g
Cocoa-powder

Cocoa powder

20 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

50 g

To serve

Cherries

Cherries

Sweet, halved and pitted

200 g

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

#TATE&LYLESUGAR #WELOVEBAKING
Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

Which one do you think looks best?
We're changing what 'coming over for a cuppa' means! 

It isn't just milk and two sugars around our house. We're daring to dazzle guests with some fancy frappés and a nice drizzle of our Tate & Lyle Barista Caramel Syrup. 

And there's nothing stopping you from doing the same!
A nice Mother's Day activity for your little bakers! 

We know all the mums out there will be having a really sweet day. But we thought some homemade Mother's Day cakes might make it even sweeter...

Thanks for sharing @welovebaking.
We're our very own search engine when it comes to baking tips and facts! 

And today we're doing a deep dive into delicious apple tart. (We wish we meant this literally!) 

From its interesting origins to essential secret ingredients, come read our blog to make your next tart tops - link in bio!
Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

Our Products

View all products